Roast Turkey with Chestnuts Recipe
Roast Turkey with Chestnuts
Flavors of United Kingdom
Total time: more than 2 hours

Preparation time: 20 minutes
Roasting time: 20-25 minutes/lb.

Difficulty: Easy
Chef's Note

Allow about 45 to 50 minutes per kilogram (20-25 minutes per pound); a turkey is usually cooked at moderately low heat (160° C/325° F) and needs to be basted frequently.

Once the turkey begins to brown, cover it loosely with a piece of aluminum foil; remove the foil 20 minutes before the end of the cooking time.

- 1 very large turkey
- Butter
- Fatty bacon

Chestnut Stuffing
- 250 g (9 oz.) plain chestnut purée
- 50 g (3 tbsp.) butter
- Turkey giblets (heart and liver), coarsely chopped
- 250 g (9 oz.) mushrooms, coarsely chopped
- 1 onion, finely chopped
- 1 celery stalk, chopped
- 3 tbsp. cream
- 50 g (2 oz.) dry or fresh bread crumbs
- Salt and pepper
  1. Empty the turkey cavity; brush the turkey inside and out with soft or melted butter and cover with thin strips of bacon, particularly around the legs which tend to dry out;
  2. prepare the stuffing: in a skillet, melt the butter;
  3. add the onion, giblets and mushrooms and cook for 5 minutes; place the mixture into a bowl and add the other ingredients; mix well and stuff the turkey with the mixture;
  4. pull the skin over the opening and sew or skewer it closed so that the stuffing does not escape during cooking;
  5. roast in a preheated oven, calculating the cooking time according to the weight of the turkey.

A Bordeaux Château de la Tour 98 Champagne or a good sparkling wine


Serve with potatoes cut into spheres or footballs, sautéed in butter, Brussels sprouts, glazed carrots and boiled buttered peas.

More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up